Raspberry and Chocolate Butter Cake

Pat Duran

By
@kitchenChatter

This is such an interesting cake that I just had to share my version of this moist and delicious cake.
This could certainly be made with any fresh fruit that's good with chocolate- and what's not good with chocolate?
My version of this recipe.
Photo by Yelena S of Cooking Melangery.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
10 servings
Prep:
15 Min
Cook:
50 Min
Method:
Bake

Ingredients

BATTER:

18 1/2 oz
golden butter cake mix by pillsbury

FILLING AND BERRIES:

1/3 c
granulated sugar
3 Tbsp
brown sugar, firmly packed
1 Tbsp
baking cocoa, powdered ,unsweetened
1 1/2 c
fresh raspberries+ save some for garnish
1/2 c
melted chocolate chips , for drizzle garnish

Step-By-Step

1Heat oven to 350^. Spray a 9 or 10 inch bundt pan with nonstick spray or grease and flour pan well.
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Make cake batter as directed on package directions.Do not bake batter. Set aside.
2Filling:
Mix together the sugars and cocoa in a medium bowl.
3In the bottom of the prepared bundt pan scoop 1 1/2 cups of the cake batter ; spread evenly.
Sprinkle 1/3 of the cocoa mixture over batter. Sprinkle 1/3 of the berries over cocoa mixture. Repeat with remaining batter, cocoa mixture and berries until you have 3 layers- end with cake batter evenly over berries.
4Bake cake for 50-60 minutes. Test with wooden toothpick for doneness.(if it comes out clean it's done).
Cool in pan 30 minutes;then invert on to serving plate, remove bundt pan and let cool completely.
Decorate top with melted chocolate and reserved berries...Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy